This frittata makes great use of leftover pasta. Toss in any vegetables you have on hand: thin, fresh asparagus cut into small pieces is especially nice.
- 5 large eggs
- ½ tsp table salt
- ¼ tsp black pepper
- 1¾ cup cooked whole-wheat spaghetti, made fresh or leftovers
- 14 oz canned artichoke hearts, without oil, drained, cut into wedges
- ¾ cup shredded fat-free mozzarella cheese
- ⅓ cup parsley, fresh, chopped
- 1 tbsp olive oil, divided
- 1 medium onion, chopped
- 1 medium zucchini, shredded
- 2 tsp minced garlic
- 1 4½ oz cannetomato sauce, italian-style
- Place oven rack in top position in oven.
- Preheat oven to 375 f.
- Beat eggs, salt and pepper together in a medium bowl.
- Stir in spaghetti, artichoke hearts, cheese and parsley; set aside.
- Heat 1 teaspoon of oil in a large nonstick skillet with an ovenproof handle over medium-high heat.
- Add onion and cook until lightly browned, about 3 minutes.
- Add zucchini and saute until zucchini and onions are tender, about 3 minutes.
- Stir in garlic; cook 30 seconds until fragrant.
- Spoon vegetable mixture into bowl with egg mixture; carefully wipe skillet clean.
- Heat remaining 2 teaspoons of oil in skillet; swirl to coat pan.
- Add egg-vegetable mixture; cover and cook over low heat, without stirring, until bottom is lightly browned, about 5 minutes.
- Transfer skillet to oven and bake until frittata is completely set in center, about 5 minutes.
- Meanwhile, heat sauce in microwave or in a small saucepan over low heat.
- Loosen edges of frittata with a spatula and then invert frittata onto a serving platter; cut into 6 wedges.
- Serve drizzled with warmed sauce.